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“Duck Prosciutto”

Total Time1 d
Servings: 2 fillets


  • 2 cups Kosher salt
  • 2 duck breast fillets skin on or off
  • ½ teaspoon freshly ground pepper
  • Cheesecloth
  • Kitchen twine


  • Pour half of the salt in a non reactive container that will hold the breasts snugly without touching.
  • Place the duck breasts on the salt, skin side up if the skin is still on. Pour the remaining salt on top and pack it well with your hands.
  • Cover the container with plastic and place it in the refrigerator for 24 hours.
  • Remove the breasts from the salt, rinse them well under water, and pat them dry. They should be a deeper red and feel firm to the touch.
  • Dust the breasts with pepper and wrap them individually in cheesecloth. Tie one end with a piece of string which you can use to hang.
  • Hang in a cool place (50-60 degrees) with relative humidity for 5-7days until the flesh is stiff but not hard throughout. Remove from the cheesecloth and slice thinly to serve. These will keep refrigerated for about one month or so.